Comforting Pea & Ham Soup

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Pea and Ham Soup is a hearty and comforting soup that is a classic favourite in many households. The combination of tender, savoury ham hock and earthy green split peas creates a deeply satisfying umami flavour that is hard to resist.

The soup has a smooth, creamy texture with a slightly chunky consistency from the split peas, and is finished with a subtle sweetness from the carrots and onions. The soup is typically seasoned with salt and pepper to taste, which adds a gentle spice and enhances the overall flavour profile.

Adding chilli or mint to Pea and Ham Soup can enhance its already delicious flavour profile, while also providing a unique sensation of heat or cooling on the tongue. This can be especially helpful for anyone undergoing chemotherapy or cancer treatment, as these treatments can often affect the ability to taste and enjoy food.

While Pea & Ham Soup is traditionally served hot, it can also be enjoyed cold, especially during the warmer months of the year.

One of the reasons why chilled Pea & Ham soup is enjoyable is that it is refreshing and light. The soup is usually blended to a smooth and silky consistency, which gives it a creamy texture that is both satisfying and cooling. The flavours of the sweet peas and salty ham hock are still present in the chilled version of the soup, but they are more subdued and subtle. This can make it ideal when experiencing metallic taste, otherwise known as chemo mouth.

Pea & Ham Soup is also a great way to get in your daily serving of vegetables. Peas are packed with vitamins and minerals, including vitamin C, vitamin K, and folate, while ham hock is a good source of protein and iron.

Overall, Pea and Ham Soup is a delicious and nourishing meal that is perfect for warming up on a chilly day or as a comforting dish to enjoy year-round.

Comforting Pea & Ham Soup

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

10 minutes

Cook Time

2-3

Calories

275

Author

The Cancer Cookery School

Ingredients

500g green split peas, rinsed and drained
1 ham hock (about 1kg)
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 bay leaf
2L water
1 cup frozen baby peas
Salt and pepper, to taste

Chorizo & bread croutons

1 chorizo sausage, sliced
4-6 slices of bread, cut into bite-sized cubes
1 tablespoon olive oil
Salt and pepper, to taste

Directions

In a large pot, add the ham hock and cover with 2L of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the ham is tender and falling off the bone. Remove the ham hock from the pot and set aside to cool. Once cool, remove the meat from the bone and shred it into small pieces.
Add the onion, garlic, carrot, celery, bay leaf, and frozen baby peas to the pot and simmer for 10-15 minutes or until the vegetables are tender. Add the split peas and simmer for another 30-45 minutes or until the peas are soft and fully cooked.
Remove the bay leaf and use an immersion blender or transfer the soup to a blender to puree until smooth. Alternatively, you can leave some chunky pieces if you prefer. Add the shredded ham to the pot and stir to combine. Season with salt and pepper to taste.
Serve hot, with crusty bread or toast. Optional toppings include croutons, chopped fresh herbs like parsley or thyme, or a dollop of sour cream or plain Greek yogurt.

Chorizo & bread croutons

Heat a large frying pan over medium-high heat. Add olive oil to the pan. Once the pan is hot, add the chorizo slices and cook until browned and crispy, about 2-3 minutes per side. Remove the chorizo from the pan and set aside on a plate.
In the same pan, add the bread cubes and toss them in the chorizo fat until they are coated evenly. Cook the bread cubes over medium heat, stirring occasionally, until they are crispy and golden brown, about 5-7 minutes.
Once the bread cubes are done, add the chorizo slices back to the pan to heat through. Serve on top of soup.

Recipe Note

Chorizo & bread croutons

Optional variations:

- Add minced garlic to the pan for extra flavour.

- Sprinkle grated Parmesan cheese on top of the croutons for a cheesy twist.

- Use different types of bread for different textures and flavours, such as sourdough, baguette, or rye.

Tweaks for different side-effects:

For difficulty chewing & swallowing: Ensure all ingredients are blended to form a smooth soup. Adjust consistency to suit. Leave out the croutons. Add sour cream or yoghurt for oiliness to assist with swallowing.

For dry mouth & throat: Leave out the croutons. Add sour cream or yoghurt for oiliness to assist with swallowing and mouthfeel.

For loss of taste & flavour: You may want to leave some of the soup unblended for extra texture. Consider adding some chilli for extra stimulation in the mouth.

For metallic taste: Serve the soup either chilled or at room temperature.The flavours of the sweet peas and salty ham hock are still present in the chilled version of the soup, but they are more subdued and subtle.